1. Make the Ganache

Chop 12 ounces good-quality bittersweet or semisweet chocolate and put in a heatproof bowl. Bring 1 cup heavy cream, 1 tablespoon butter and a pinch of salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)

2. Choose a Flavor

Whisk in 1 teaspoon vanilla extract, or 1/2 teaspoon vanilla and 1/2 teaspoon of one of these extracts:

• Almond extract
• Orange extract
• Cinnamon extract
• Mint extract
• Raspberry extract
• Cherry extract

3. Add a Mix-In (Optional)

Stir in up to 1/4 cup (choose 1).

• Brewed espresso
• Strong brewed tea
• Liquor or liqueur (such as brandy, bourbon, rum, Kahlua or Grand Marnier)
• Peanut, almond or hazelnut butter
• Shredded coconut

4. Chill the Ganache

Stir the ganache until smooth and shiny, then pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.

5. Pick a Coating

Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in any of the following ingredients. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coatings.)

• Crushed cookies (such as amaretti, biscotti, Oreos or chocolate wafer cookies)
• Chopped toasted nuts (such as pistachios, hazelnuts, almonds or pecans)
• Cocoa powder
• Shredded coconut
• Crushed nut brittle
• Crushed toffee bars